Vegetarian Pasta e Fagioli with Zucchini
- Vegetarian
- Pasta
- Low Calorie
- Italian
- Soup
Delicious Vegetarian Pasta e Fagioli with Zucchini and Tomato Broth.
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Nutrition Per Serving
- Calories 428
- Carbs 61.5g
- Fat 15.2g
- Fibre 9g
- Protein 12.8g
- Sugar 14.9g
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0.0 min
Bring a pan of salted water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.
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0.5 min
Peel and chop the onion.
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1.5 min
Peel and thinly slice the carrot into rounds.
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2.5 min
Finely chop the celery and garlic.
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5.0 min
Chop the zucchini.
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6.0 min
Heat the olive oil in a deep pan over medium-high heat.
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7.0 min
Add the onion, celery and garlic and sauté for a few minutes.
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7.5 min
Season well with salt and pepper.
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9.0 min
Add the carrot and zucchini.
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9.5 min
Sauté until the vegetables have begun to soften.
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12.0 min
Add the chopped tomatoes, tomato ketchup and vegetable stock.
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14.0 min
Add the red kidney beans and dried herbs, stirring to combine.
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15.0 min
Add the pasta to the boiling water.
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16.0 min
Bring the soup to the boil and then lower the heat and simmer for 10-15 minutes.
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25.0 min
Drain the pasta.
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26.0 min
Add the pasta to the soup and stir to combine. Season with salt and pepper to taste.
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27.0 min
Serve the pasta e fagiloi among serving bowls.
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